Gotta love those fish stands on the side of the road! I was driving past it when I read ‘Scallops’! One big U-turn later and here we are. First thought was, let’s wrap these bad boys in bacon!! But sometimes beautiful things happen when you step outside your comfort zone.
- 16 oz Scallops
- 1 tbsp Corn starch
- 2 tbsp oil plus extra if needed
- 2 tbsp butter
- 1 tbsp Mary Had a Lot of Lamb spice blend
- 1/2 cup white wine
- 1 lemon, zested
- 3 garlic cloves, minced
- 1 tbsp Capers, drained
- 1/2 cup heavy cream
- lemon wedges for serving
Pat scallops dry. In a large bowl, toss with cornstarch.
Heat a large pan over medium-high heat, add 2 tbsp of the oil. Once the oil is nice and hot, place the scallops in the pan. Make sure the pan is hot, if you don’t hear a sizzle, wait longer. Careful not to overcrowd the pan, if you have to do in two batches so be it. Allow to sear for 1-2 minutes and flip for another 1-2 minutes. Get a nice brown on both sides, but don’t overcook them. Nobody wants that. Remove them one by one to a paper towel lined plate.
Turn the heat down to a medium heat. Add the garlic and Mary Had a Lot of Lamb spice blend. Cook for about 30 seconds, stirring.
Crash the party with the white wine, scrapping up any yummy bits. Bring to a simmer for about 1 minute.
Stir in the lemon zest, capers and cream. Let simmer for another minute.
Off heat, stir in the butter until melted. Add the scallops back to the pan, covering and tossing them gently in the sauce.
This is delicious served over some rice! Garnish with a lemon wedge.
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